I’ve been working on rotating my breakfasts weekly, to foods that are quick, convenient, but full of nutrients. This past Sunday I made a crustless quiche, cut it into pie slices, and have breakfast ready to grab each morning! The options are endless with this idea.
Spinach Mushroom Crustless Quiche
- 12 eggs
- About 3-4 cups spinach
- 1/2 package crimini mushrooms, chopped
- 2 garlic cloves finely diced
- Garlic salt
Mix everything together and pour into a buttered pie plate. Bake at 350 degrees until firm in the middle. Slice and enjoy each morning for breakfast!
My riches consist not in the extent of my possessions, but in the fewness of my wants.
So often lost in the daily drums of life, but I’m learning to be more grateful. Occasionally I will sit for just 5-10 minutes and write a gratitude list. It can be eye-opening, and is so very simple. A great way to start, or end a day as it completely changes perspective.
Today, I am so grateful and humbled by the amazing family I have.
My husband and I celebrate 60 days into this deployment we’re in, and he remembered this and sent me the most gorgeous bouquet of gerbera daisies I have ever seen, with the most beautifully written card.
In addition to that, and to add an extra layer of safety with type 1 diabetes while he is deployed, I went live with the new FDA approved Dexcom Share system, and my sister (in Iowa!), willingly signed on to receive my blood sugars live, from the cloud right on her iPhone.
These are the things that matter <3
Shortly before Seth deployed – we purchased our first (electric) smoker! We were somewhat excited and ambitious about it, so we immediately smoked a giant rack of ribs and a 7 lb pork butt. Needless to say, I ate pork for weeks after he deployed.
One of my biggest frustrations/annoyances/pet peeves, whatever you want to call it, is that it’s very hard to locally source quality bacon without additives/corn/sugar. It drives me nuts. So, I decided I would try my hand at home curing and smoking pork belly to make my bacon, where I control the ingredients. I’ve always tended to buy uncured bacon, and I’d like to eventually do uncured bacon at home, however, this being my first time and for food safety reasons, I bought curing salt. After all the reading and research I did – I think I’m fine with a 1/4 teaspoon of curing salt, because it kills salmonella and you rinse the pork belly well before smoking.
That said, I followed this recipe from SlimPalate for my first attempt. I love his story and really enjoy his blog. He does some amazing, beautiful things with food. I did add the optional coconut sugar, again, because most of it gets washed right off in the rinse. I let it cure for 7 days in the fridge, and then smoked it for about 2 hours at 200 degrees. My first few fried slices = heaven. I could not believe the differences! Not only, does it not sizzle/pop as much as store-bought bacon, the grease is so much cleaner (a different color even), and the flavor is just night and day!
My second batch is now curing in the fridge, and I tried my own cure this time: Kosher salt, curing salt, black pepper, garlic, and coconut sugar.
We are taught you must blame your father, your sisters, your brothers, the school, the teachers – but never blame yourself. It’s never your fault. But it’s always your fault, because if you wanted to change you’re the one who has got to change.